This spicy Cajun boil, impressed by one served at Charles Seafood in Harahan, Louisiana, has been a reader favourite because it first graced our pages in 2013. The important thing to a great boil is ensuring your components don’t overcook. Begin together with your greens and spices, then layer in your seafood final.
Cajun Seafood Boil
This spicy low-country boil is impressed by one served at Charlie’s Seafood in Harahan, Louisiana.
Yield: serves 6-8
Substances
- 1 1⁄4 cups kosher salt, divided
- 5 lb. complete dwell crawfish (or frozen seasoned, boiled, and thawed)
- 6 ribs celery, minimize into 3-inch items
- 2 yellow onions, quartered
- 1 head garlic, halved crosswise
- 1 lemon, halved, plus wedges
- 1⁄2 cup Creole seasoning
- 1⁄2 cup Outdated Bay Seasoning
- 1⁄4 cup Worcestershire sauce
- 3 tbsp. Cayenne pepper
- 2 lb. medium waxy potatoes
- 3 lb. head-on jumbo shrimp
- 3 ears corn, shucked and halved
- Cocktail sauce, for serving
- Scorching sauce, ideally Unique Louisiana, for serving
Directions
- To a big stockpot crammed with 2 gallons chilly water, add 1 cup salt and whisk till dissolved. Add the crawfish and put aside for 20 minutes; drain, rinse properly, switch to a bowl, and refrigerate. To the identical pot, add the remaining salt, the celery, onions, garlic, halved lemons, Creole seasoning, Outdated Bay, Worcestershire, Cayenne, potatoes, and a couple of gallons water; deliver to a boil, decrease the warmth to medium, and cook dinner till the potatoes are simply tender, 10–12 minutes. Add the reserved crawfish, the shrimp, and corn, cowl, and cook dinner till the seafood is simply cooked via, 5–7 minutes extra.
- Drain the contents of the pot, discarding the liquid; switch the crawfish, shrimp, potatoes, corn, celery, and onions to a big platter. Serve with lemon wedges and cocktail and scorching sauces on the facet.
